I’ve come to be a “dairy-free” person as a result of having babies and breastfeeding. All three of my boys have been sensitive to dairy in my diet through breast milk so I’ve cut it out completely. It was hard at first. In fact, I had a terrible headache for a couple of days when I first ditched dairy. What I noticed after that initial discomfort, was well worth it though. My skin cleared-up and I felt overall just better. I am struggling to find a more apt description than “better”, but that really was what it was.
The sad side if no dairy was no creamy Alfredo style sauce! I have been craving a delicious creamy pasta sauce for sometime and I decided I’d try my hand at one. As always my goals is to make something that is both good tasting and good for you. I also want it to be something my kids and husband will eat!
I love beautiful images, but I value reality and keeping things realistic more , so here’s the actual final product I served to my children.
I used spiralized kohlrabi and butternut squash noodles and topped it with bacon ( which is truly the way to my children’s hearts).
In one deep saucepan:
- Add a good amount of olive oil and sauté:
- Diced onions,
- Diced asparagus,
- Cremini ( or any other kind) mushrooms, and
- garlic.
Season with Himalayan salt and pepper.
After fragrant add:
- Solid top portion of two chilled cans of organic coconut milk
- Stir and simmer.
- While that is simmering in a small food processor ( I used my baby bullet) combine and blend :
- 3 cloves of garlic
- 2 Tbs of nutritional yeast, and
- 1/2 cup of pumpkin seeds.
Add this mixture to the sauce pan. Stir, taste and add salt and pepper as needed.
And voila! This truly is delicious and incredibly nutritious !